This study examined the effects of rosemary and thyme extracts on acrylamide formation in fried beef. Six samples including T0 (the control sample), T1 (1% thyme and 1% rosemary), T2 (1% thyme), T3 (2% thyme), T4 (1% rosemary), and T5 (2% rosemary) were prepared. The samples were deep fried at 200 Â°C for 10 minutes. Physicochemical properties (pH and moisture content), oxidative indexes (peroxide value, anisidine value, and total oxidation index), acrylamide level, and sensory properties (flavor, texture, color, aroma, and overall acceptance) of the samples were investigated after frying. A completely randomized factorial design was adopted and all analyses were conducted using SPSS 16.0. According to the results, the addition of rosemary and thyme extracts to beef samples decreased acryl amide formation. The lowest levels of acrylamide were observed in T0 and T1 samples, respectively. The extracts had no significant effects on pH and anisidine values. Increasing the levels of extracts in the samples significantly reduced the peroxide value and total oxidation index, but increased the moisture content. The sensory results indicated that addition of rosemary and thyme extracts to the beef samples did not lead to any significant effects on flavor, texture, color, and aroma. Moreover, T1 and T5 samples had the highest and lowest scores, respectively. In conclusion, both rosemary and thyme extracts could significantly decrease the acrylamide level generated in fried beef. Moreover, 2% rosemary and a combination of 1% thyme and 1% rosemary had the strongest effects on reducing acrylamide and oxidative indexes. However, the samples containing 2% rosemary did not provide acceptable sensory indices. Therefore, T1 can be introduced as the best sample.
Acrylamide, Fried Beef, Oxidative Indexes, Rosemary, Thyme